Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Fungi are common contaminants of dairy products, which provide a favorable niche for their
growth. They are responsible for visible or non-visible defects, such as off-odor and-flavor …

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

Natural antimicrobial agents have been investigated as alternatives to synthetic ones for
ensuring food safety and quality. However, the practical use of these preservatives in the …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

Consumer's demand for naturally preserved food products is growing and the use of
bioprotective cultures is an alternative to chemical preservatives or a complementary tool to …

Ensuring food quality and safety will remain a major challenge for the agri-food sector, due
in large part to expected limits on the use of conventional microbiological barriers. There is …

In the agri-food context, bioprotective cultures represent an interesting alternative to
chemical preservatives. The aim of this study was to evaluate the in vitro and in situ …

Yeasts are generally recognized as contaminants in the production of white-brined cheeses,
such as Feta and Feta-type cheeses. The most predominant yeasts species are …